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Just a tad shy of 41°, but pretty darned close!
Check out the link above for full discount details, CT links, CT prices, and all the stuff you normally see.
L’Ecole Nº 41 Three - Pack
$59.99 + $5 shipping
Condition: Red
Products:
1 2006 Columbia Valley Cabernet Sauvignon
1 2006 Columbia Valley Merlot
1 2006 Columbia Valley Syrah
I’m happy, yet sad it is not available in Wisco…I can let my Credit card rest
[QUOTE=sosptuba, post:4, topic:249724]
I’m happy, yet sad it is not available in Wisco…I can let my Credit card rest
[/quote]
I’m confused, are you talking about Wisconsin, because it is available here-don’t scare the winos in Wisconsin, god we NEED the wine, what else would we consume with our cheeses?
[QUOTE=Cesare, post:3, topic:249724]
L’Ecole Nº 41 Three - Pack
$59.99 + $5 shipping
Condition: Red
Products:
1 [2006 Columbia Valley Cabernet Sauvignon](Condition: Red Products: 1 2006 Columbia Valley Cabernet Sauvignon 1 2006 Columbia Valley Merlot 1 2006 Columbia Valley Syrah )
1 2006 Columbia Valley Merlot
1 2006 Columbia Valley Syrah
Winery Website
[/quote]
First link is busted.
Corrected: 2006 Columbia Valley Cabernet Sauvignon.
These look good, and I am trying to broaden my Merlot and Syrah palates. In for one.
Already fixed
[QUOTE=Cesare, post:7, topic:249724]
Already fixed
[/quote]
You’re fast! Wasn’t sure if you knew or not. 
My question for the winemaker: the reviews of the Cab (over multiple vintages even) describe it as thin and lacking body. I personally prefer a more intense, structured, full-bodied style Cab - the more the better, in fact. What other aspects of your Cab do you feel make up for this ‘flaw’, and thus should be focused on while drinking this wine?
[QUOTE=gengenja, post:5, topic:249724]
I’m confused, are you talking about Wisconsin, because it is available here-don’t scare the winos in Wisconsin, god we NEED the wine, what else would we consume with our cheeses?
[/quote]
Ummm… Scroll down to the bottom of the wine.woot page… I don’t see Wisconsin
"Thanks to stick-in-the-mud buzzkilling state legislators, wine may only be delivered to the following states:
* California
* Colorado
* District Of Columbia
* Florida
* Georgia
* Idaho
* Illinois
* Iowa
* Michigan
* Minnesota
* Missouri
* Nevada
* New Hampshire
* New Mexico
* New York
* North Carolina
* North Dakota
* Ohio
* Oregon
* Texas
* Virginia
* Washington
* Wyoming
"
I had a bottle the Cabernet at the Montage in Laguna Beach a few years back. It was good. Hope the 2006 is as good as the 2002 was…
+1 on that
i made three wine.woot purchases last week. not being available in WI makes the temptation moot
The reviews on yelp really gave me a laugh. They “wave” the tasting fee! Well, on second thought, maybe that is not quite as funny as it is a little sad.
Wine looks great - looking forward to lab rat reports.
Ooh! I tried the L’Ecole N 41 Merlot last month during a nice (read: expensive) steak dinner and it was really good!
Hi Everyone- Marty Clubb here from L’Ecole. Thanks for checking us out- we are excited to be on Woot! We are the thick of harvest right now, but I’ll be on as much as possible to answer questions.
To Fairynymph- thanks for your question. Our CV Cab is actually rather robust- great structure and balance. A large percentage of the fruit is from Klipsun Vineyard on Red Mountain. If you’re familiar with reds from this vineyard, you will recognize the backbone, dark fruits, and tannin structure. This baby is built to age 15ish years. Two previous vintanges (98&99) were Spectator Top 100 wines…core vineyard sources have remained and the vines have only gotten older. Avg vine age for this wine is >20 years.
Hope that helps & I’ll be back on in the morning.
Sorry- we’re working on WI…
I have enjoyed the wines from that region. Ready to rat.
How long are wines of these varieties typically aged?
[QUOTE=claudicina, post:17, topic:249724]
How long are wines of these varieties typically aged?
[/quote]
There are wiser heads than me around here, but since I’m up studying… I’ll take a break and give this a whack:
The short answer to your question is: it depends. On a lot of things.
A longer answer might go like this: The two factors in the ageability of wine that are most frequently cited are tannins (often called the “backbone” or “structure”) of the wine, and acid. The presence of these two things in a wine is a product of many things, such as the soil in which the grapes were grown, the specific micro-climate where they were grown (hot? moderate? cold nights? high elevation? low elevation?) and when the vineyard manager/winemaker decides to harvest the grapes (which invokes more issues such as brix ((sugar levels in the grapes)), physiological ripeness, etc.). This goes without mentioning the style of the winemaker. My guess, based on the comments left by our winemaker for these wines, is that they are probably built to age for a few years to achieve maximum development, and can last for at least several more after that for the folks out there that like very mature wines. I realize that probably raised more questions without actually answering your initial inquiry. But, the more you know…
I hope RPM shows up sometime and sets you straight after I’ve now probably severely confused the issue.
[QUOTE=brybry, post:16, topic:249724]
I have enjoyed the wines from that region. Ready to rat.
[/quote]
I ditto all of this post - I can’t resist Columbia Valley.
In for one…WD and the rest of you are killing my wallet! (ratable, yada-yada)
At this point, all at my office think I work only to receive wine.
To the Winery: Ive enjoyed a lot of Klipson and the Apogee over the years, and notice the very (different) fanciful and playful art work on this label!
Who is the young artist that produced this work?